Festive Dark Chocolate Truffles with Pistachio and Cranberries
Bite-sized magic for the holidays — rich dark Belgium chocolate truffles rolled in pistachios and cranberries for the perfect mix of creamy, crunchy, and festive.
Cals 434 · Prot 5 · Carbs 32 · Fat 32
Vegetarian
60 min
Bite-sized magic for the holidays — rich dark Belgium chocolate truffles rolled in pistachios and cranberries for the perfect mix of creamy, crunchy, and festive.
Cals 434 · Prot 5 · Carbs 32 · Fat 32
Vegetarian
Ingredients
Chocolate Truffles
Belgian dark chocolate
9*
200 Grams
Whipping cream
4*
100 ML
Butter
4*
10 Grams
Dried cranberries
30 Grams
Sliced pistachios
2*
20 Grams
Cocoa powder
10 Grams
Flaky sea salt
2 Grams
Allergens
*9 Soya, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1811 / 434 |
| Fats (g) | 31.9 |
| of which saturated (g) | 13.1 |
| Carbohydrates (g) | 32 |
| of which sugars (g) | 27.5 |
| Fibers (g) | 0.6 |
| Proteins (g) | 4.6 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Melt chocolate
- Add chocolate in a heatproof bowl.
- Heat whipping cream gently in a small pan until it steams, just below boiling point.
- Pour over the chocolate.
- Leave to sit for 1–2 minutes, then stir slowly until smooth and glossy.
- Add the butter and mix until incorporated.
2 Chill chocolate
- Line a 19x13cm shallow glass or plastic container with cling film.
- Pour the chocolate ganache in.
- Tap on the table to smooth the top and release any air bubbles.
- Cover and chill in the fridge for 1-2 hours until it sets hard.
Tip! Place a plate in the fridge to chill. You will use that to place the chocolate truffles on to keep cool.
3 Prep
- Meanwhile, roughly chop the cranberries.
- In separate small bowls, add the pistachios, cranberries, cocoa powder, and flaky sea salt.
- Set aside.
4 Slice chocolate
- When the chocolate ganache is set, carefully lift it from the container, and remove the cling film.
- Set it on a chopping board.
- Using a sharp knife, slice into small squares or rectangles.
- Transfer them to the chilled plate.
Tip! Don't worry if the chocolate breaks into mismatched shapes, it will still look great served on a pretty platter.
5 Roll into toppings
- Working really quickly (see tip!), take each chocolate piece and press the top into the pistachios until it sticks.
- Do the same with the cranberries, and top with a small pinch of flaky sea salt.
- Coat the rest of the pieces in cocoa powder.
- Cover the plate with cling film, and set in the fridge for 30 min to harden.
Tip! Make sure your hands are cold before handling the chocolate. Run them under cold water or rub a few ice cubes in between.
6 Serve
- When ready to serve, transfer the Festive Dark Chocolate Truffles with Pistachio and Cranberries to the serving platter.
- Enjoy with friends and family
Tip! To keep the truffles cold, place your serving platter in the fridge to chill.
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